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Inspired by Parisian crepes, my semi-homemade Banana Nutella Croissants require just 4 ingredients. Everyone will be begging for the easy recipe for this bakery-quality pastry!

Baked banana nutella croissants on a white plate.

With a batch of Banana Nutella Croissants awaiting you as part of your breakfast or brunch menu, mornings are about to get a lot easier (and more delicious!). Flaky, buttery pastries filled with luscious Nutella spread and sweet, caramelized banana slices; what a perfect pick-me-up to brighten even the gloomiest of days.

This Banana Nutella Croissant recipe is inspired by my travels in Paris, where I would devour crepes stuffed with bananas and Nutella. Each bite was unforgettable. No matter how much I wanted to try a ham and cheese version (driven by my love of deli sandwiches), I always ordered the ones stuffed with warm bananas and Nutella.

So I decided to recreate them at home in a party-friendly, semi-homemade package. The result: Banana Nutella Croissants that no one will guess start with frozen puff pastry!

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Banana Nutella Croissants Recipe

Recipe ingredients

Labeled ingredients for banana Nutella croissants.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Puff pastry: Thaw the puff pastry according to the package instructions. Generally, this means 40 minutes at room temperature until softened but still cold. The pastry may crack if it is too stiff. But don’t fret; simply use your fingers to press into the seams or holes to fix any cracks.
  • Nutella: This chocolate hazelnut spread is nearly ubiquitous at supermarkets and is also available online. Almond butter, peanut butter, sunflower seed butter, or any nut or seed spread will work well.
  • Bananas: Slice thin for best results. Not only will they be easier to fold into the croissant shape, they will also develop a golden, caramelized taste and texture easier than thicker slices of fruit. You won’t be able to see them once the Nutella melts, but the vibrant, sweet banana flavor shines through.
  • Egg wash: Simply use a whisk or fork to combine 1 whole egg with 1 tablespoon of water. (For different amounts of color and shine, check out all of my egg wash options using milk, cream, egg yolks, and egg whites.)

Step by step instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Working with one sheet of puff pastry at a time, unfold it on a lightly floured surface. Following the seams in the puff pastry, cut the sheet into thirds. 
Three sheets of croissant dough spread out on a wooden cutting board.
  1. Cut each third into two triangles by cutting between two opposite corners to make six long, skinny triangles. Repeat with second sheet of puff pastry until you have 12 triangles. Spread 1 tablespoon Nutella on the widest part of each triangle. Top with 3 banana slices.
Banana nutella croissants being made on a wooden cutting board.
  1. Starting at the wide end of the triangle, roll the pastry up so the tip of the pastry is underneath the croissant. Arrange on prepared baking sheet and repeat with remaining triangles.
Banana nutella croissants being rolled on a wooden cutting board.
  1. Brush the tops of the croissants with the egg and water mixture.
Someone brushing butter on uncooked banana nutella croissants.
  1. Place in oven and bake until the croissants are fragrant and golden brown, 30 to 40 minutes. Remove from oven and cool 5 minutes. Serve warm or at room temperature.
Baked banana nutella croissants on a parchment paper lined baking sheet.

Recipe tips and variations

  • Yield: This easy pastry recipe makes 12 croissants. Add a side of crispy bacon and fried eggs or scrambled eggs to turn a Banana Nutella Croissant into a simple and crowd-pleasing breakfast, or enjoy one as a snack.
  • Storage: Store leftovers at room temperature for 1 day.
  • More variations: Try fresh strawberries instead of bananas or peanut butter instead of Nutella.
Baked banana nutella croissants on a white plate.

Recipe FAQs

What is the best way to slice the puff pastry?

A pizza cutter does the job remarkably swiftly and cleanly. A knife works just fine, too. Just be sure to unfold your puff pastry on a surface dusted lightly with flour so it doesn’t stick.

More brunch favorites

Baked banana nutella croissants on a white plate.

Banana Nutella Croissants

Inspired by Parisian crepes, my semi-homemade Banana Nutella Croissants require just 4 ingredients. Everyone will be begging for the easy recipe for this bakery-quality pastry!
5 from 12 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 12 croissants
Course Breakfast, Dessert
Cuisine American
Calories 116

Ingredients 

  • 1 box (2 sheets) frozen puff pastry thawed until softened but still cold (see note 1)
  • 3/4 cup Nutella or other hazelnut spread (see note 2)
  • 1 to 2 bananas thinly sliced (36 slices, see note 3)
  • egg wash (1 whole egg + 1 tablespoon water whisked together, see note 4)

Instructions 

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Working with one sheet of puff pastry at a time, unfold it on a lightly floured surface. Following the seams in the puff pastry, cut the sheet into thirds. 
  • Cut each third into two triangles by cutting between two opposite corners to make six long, skinny triangles. Repeat with second sheet of puff pastry until you have 12 triangles. Spread 1 tablespoon Nutella on the widest part of each triangle. Top with 3 banana slices.
  • Starting at the wide end of the triangle, roll the pastry up so the tip of the pastry is underneath the croissant. Arrange on prepared baking sheet and repeat with remaining triangles.
  • Brush the tops of the croissants with the egg and water mixture. Place in oven and bake until the croissants are fragrant and golden brown, 30 to 40 minutes. Remove from oven and cool 5 minutes. Serve warm or at room temperature.

Notes

  1. Puff pastry: Thaw the puff pastry according to the package instructions. Generally, this means 40 minutes at room temperature until softened but still cold. The pastry may crack if it is too stiff. But don’t fret; simply use your fingers to press into the seams or holes to fix any cracks.
  2. Nutella: This chocolate hazelnut spread is nearly ubiquitous at supermarkets and is also available online. Almond butter, peanut butter, sunflower seed butter, or any nut or seed spread will work well.
  3. Bananas: Slice thin for best results. Not only will they be easier to fold into the croissant shape, they will also develop a golden, caramelized taste and texture easier than thicker slices of fruit. You won’t be able to see them once the Nutella melts, but the vibrant, sweet banana flavor shines through.
  4. Egg wash: Simply use a whisk or fork to combine 1 whole egg with 1 tablespoon of water. (For different amounts of color and shine, check out all of my egg wash options using milk, cream, egg yolks, and egg whites.)
  5. Yield: This easy pastry recipe makes 12 croissants. Add a side of crispy bacon and fried eggs or scrambled eggs to turn a Banana Nutella Croissant into a simple and crowd-pleasing breakfast, or enjoy one as a snack.
  6. Storage: Store leftovers at room temperature for 1 day.

Nutrition

Serving: 1croissantCalories: 116kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 5gTrans Fat: 1gCholesterol: 14mgSodium: 13mgPotassium: 117mgFiber: 1gSugar: 11gVitamin A: 27IUVitamin C: 1mgCalcium: 23mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Thanks for responding! I did end up making them with regular precut crescent rolls and they were still amazing..! (I’m glad you understood what I meant haha) When I find myself some puff pastry I’ll have to try again.

    So simple and delicious.. My kind of recipe!! I can’t wait to make these for a crowd. Thank you!!5 stars

    1. Hey, Carly! Puff pastry is usually near the frozen bread dough and other stuff like phyllo dough. It can be expensive thought so don’t feel obligated to buy it! The cheapest place I have found it is Target. At my regular grocery store (Kroger/Ralphs) it is basically double the price. Or just keep making it with crescents. :) Whatever works! I am so glad you enjoyed them! That’s the main thing, that’s always the most important thing.

  2. Can you just make these with croissants from the package? I don’t even know what puff pastry is… #notachef

    1. YES! You sure can. You mean like crescent rolls right? The thing with puff pastry is that it just tastes better, it’s a lot butterier and flakier… but yes. Crescent rolls are great too. I’m not a chef either. :)

  3. Thank you so much for sharing – I had no idea you could make croissants so easily with puff pastry! I tried out a savoury version with tomato and mozzarella for my own food blog (easyandveggie.com) and linked to your site. I hope that’s OK, and thanks again for the inspiring recipe!

  4. Thanks so much for sharing – I had no idea you could make croissants so easily with puff pastry! I tried out a savoury version with tomato and mozzarella for my own food blogeasyandveggie.com and linked to your site. I hope that’s OK, and thanks again for the inspiring recipe!

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